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SWEET POTATO GNOCCHI WITH OLIVES AND PISTACHIOS


SWEET POTATO GNOCCHI WITH OLIVES AND PISTACHIOS

SWEET POTATO GNOCCHI WITH OLIVES AND PISTACHIOS


I've been so thrilled about sweet potato season arrival. They are so versatile to use on both sweet and savory dishes and elaborations. The smell while they are baking is priceless. Those bleik greyish days that call for nothing but baking nice things with homey perfumes, with autumnal flavours and tints.


I like classic potato gnocchi although I also love variants made with different flavors and tubers. 
This was one of the first ideas I had for the blog and was pending on my recipe notebook. The first time I made them the result was not successful and I actually have vague memories of it wich makes me think the experience was quite disappointing. :D

But in life we never have to give up and always need to keep on trying so I've finally done a good recipe to my taste, with a nice sweet potato flavour that combine really well with different sauces.


SWEET POTATO GNOCCHI WITH OLIVES AND PISTACHIOS


I struggled to decide between the two options I had. The other one was a creamy sauce but in the end I chose this one because it does not overpower the gnocchi flavor, it actually intensifies it. The saltiness of the olives work so well to counteract the sweetness, the pistachios add the perfect crunchy part and the extra virgin olive oil as always is the perfect dressing. 
I used a black Spanish type of olive from Aragón, but you can use kalamata or any other of your choice. 

So here's this delicious recipe with fall, earthy and mediterranean flavours...


SWEET POTATO GNOCCHI WITH OLIVES AND PISTACHIOS


SWEET POTATO GNOCCHI WITH OLIVES AND PISTACHIOS

INGREDIENTS (Serves 3-4)

For the gnocchi

  • 2 sweet potatoes
  • 1 1/2 cups rice flour + more for sprinkling
  • 1/2 cup nutritional yeast (or grated parmesan cheese)
  • 1 tsp. fine salt 
  • 1/2 tsp.ground white pepper 
  • 1/2 tsp. ground cinnamon 
For the sauce:
  • 1 onion
  • Black olives 
  • Pistachios
  • Fresh basil 
  • Black salt flakes 
  • Extra virgin olive oil

SWEET POTATO GNOCCHI WITH OLIVES AND PISTACHIOS


ELABORATION:


  1. Preheat the oven to 200ºC.
  2. Cut the sweet potatoes lenghtwise. Pierce a few times with a fork. Place in an oven rack and bake for around 45 minutes or until cooked.
  3. Remove from the oven and allow to cool. Then remove the skin and mash with the fork.
  4. Place in a large bowl and add the flour, nutritional yeast, sat, pepper, cinnamon and mix well with your hands. Make a big dough ball like you can see in the pictures and divide in portions. 
  5. Sprinkle some flour over the surface where you will be working with the dough. With each portion, knead to make like a large strip. Then cut into small pieces, you choose the size of your gnocchi.
  6. Bring  water into boil with some salt and when it simmers place some gnocchi, you will need to make a few rounds. When they float they are ready to take out and drain.
  7. Cut the onion into juliene and sauté with some olive oil until golden. 
  8. Chop some pistachios and basil leaves. Pit the olives and cut in slices.
  9. Serve the gnocchi on a plate and drizzle with extra virgin olive oil, add some onions, olives, pistachios, basil and salt flakes.
SWEET POTATO GNOCCHI WITH OLIVES AND PISTACHIOS

SWEET POTATO GNOCCHI WITH OLIVES AND PISTACHIOS

SWEET POTATO GNOCCHI WITH OLIVES AND PISTACHIOS

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